Engadiner NusstorteEngadine Walnut Tart
A rich tart of buttery pastry filled with walnuts in a cooked caramel-cream filling. Dense, fragrant, and deeply nutty, it is one of the classic sweets of the Swiss Alps.
Prep
35m
Cook
45m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pastry
- 320gAll-Purpose Flour
- 160gUnsalted Butter (cold and diced)
- 80gWhite Sugar
- 1pcsEgg (beaten)
- 4gSalt
- 30mlWater (cold)
Filling
- 350gWalnuts (coarsely chopped)
- 180gWhite Sugar
- 40gHoney
- 200mlHeavy Cream
- 5mlVanilla Extract
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour, salt, and white sugar in a bowl.
- 02
Rub in the cold unsalted butter until the mixture looks sandy.
- 03
Add the beaten egg and the cold water, then bring the dough together and chill it at 4°C (39°F) until firm.
- 04
Melt the white sugar in a saucepan until it turns amber.
- 05
Carefully stir in the heavy cream and honey, then cook until smooth.
- 06
Add the walnuts and vanilla extract and stir until the nuts are evenly coated.
- 07
Roll out most of the pastry and line a tart pan, spoon in the filling, then cover with the remaining pastry and seal the edges.
- 08
Bake at 180°C (350°F) until the crust is a rich golden brown, then cool completely before slicing.
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